A tasty infusion of two holiday classic
sides, ambrosia fruit salad and cranberry sauce.
Cranbrosia
- 1 (11-ounce) can mandarin oranges, undrained
- 1 (8-ounce) can pineapple chunks, undrained
- 2 envelopes unflavored gelatin
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1 cup sweetened flaked coconut
- 1 (8-ounce) carton sour cream (1 cup)
- 1 cup whipping cream
- 1 banana, sliced
- Drain mandarin oranges and pineapple,
reserving juices separately. Set fruit aside.
- Sprinkle gelatin over reserved mandarin
orange juice in a small saucepan; let stand 1 minute. Cook over
low heat, stirring until gelatin dissolves. Stir in reserved
pineapple juice. Set aside.
- Using a food processor, finely chop cranberries.
Place chopped cranberries in a large bowl. Add reserved gelatin
mixture, sugar, and remaining ingredients; stir well.
- Spoon mixture into a 7-cup mold. Cover
and chill 8 hours. Unmold onto a serving plate.
Makes 10 servings.
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